It's a shame they got the name wrong.
A pierog is usually oven baked yeast dough type of thing, like a pasty.
A dumpling which is boiled and made of a pasta-type dough is a PELENY. The dough has slightly different quantities of ingredients to freshly made pasta, so it's more tough and resilient. I made some from scratch the other week - they're boiled and usually, on the second day, they're fried to 'freshen them up'. (
http://en.wikipedia.org/wiki/Pelmeni)
A sweet dumpling - I believe the Ukranians are responsible for those, they're bigger and are like half-circle in shape. It's called a cheburek. Usually filled with a jam/berry filling. Also can be boiled/steamed and fried off for golden crust.
Every country has it's own variations and types... I find Polish cuisine to be a little bit further removed than the Baltic and more Eastern-European Slavic states.
I'm surprised more than anything how American culture mish-mashed all the different varieties into one and re-branded.. it's definitely it's own thing over there now!
I wish I could give you a taste of what traditional European ('proper') stuff is supposed to be like - I think you'll agree, there's a difference!
x
[EDIT] Right I see: reading this :
http://en.wikipedia.org/wiki/Pierogi
Seems Polish people call pierogi what we in Russia (and quite a few other countries...) would call pelmeni. Right. I see my confusion now.
Those damn Poles *shakes fist*
I'm also sure you didn't expect to be educated in European pastries -_- sorry... .... I'll shut up now
